扁桃胶与黄原胶的协同效果

Collaborative effect of almond gum and xanthan gum

对扁桃胶与黄原胶协同后的质构特性及变化规律进行研究,拟摸清添加扁桃胶后黄原胶口感质地特性,以期为扁桃凝胶在功能食品中的运用提供理论依据。用TA-XT2i质构仪测定不同扁桃胶添加量的黄原胶-扁桃胶的凝胶共混体,研究扁桃胶与黄原胶之间的协同效果及变化规律。结果表明,扁桃胶不同添加量下凝胶共混体各水平之间质构特性曲线总体分布存在极显著差异。扁桃胶不同添加量的凝胶共混体质构特性各表现指标:硬度差异达到显著水平,黏附性差异达到极显著水平,而脆性、弹性、黏结性、黏合性、咀嚼性和回复性等差异没达到显著水平。黄原胶的硬度随着扁桃胶添加量的增加,表现出先略降低然后急骤上升的变化过程。黄原胶的黏附性则随着扁桃胶的添加量增多持续下降。扁桃胶与黄原胶之间的协同效果的总体变化规律呈现多样性。

Synergistic texture properties and change rules of almond gum and xanthan gum were investigated to determine the flexibility, hardness, bondability, cohesiveness, adhesivity, chewiness, recoverability and brittleness of xanthan gum, which will provide theoretical base for the application of almond gum in functional food production. The texture properties of almond-xanthan gum blends were measured by TA-XT21 texture analyzer to study the collaborative effect and change rules of almond gum and xanthan gum. Results showed that texture property curves of the gum blends had significance difference （P〈0.01） in gen eral with clifferent accession amounts of almond gum. Significant differences （P〈0.05） were found in hard ness, the F value of which reached 6.221 75; Extremely significant differences （P〈0.01） were found in bondability, the F value of which reached 12.087 44. The hardness of xanthan gum slightly decreased first, and then fast increased with increase of the amount of almond gum. Generally, the collaborative effect of almond gum and xanthan gum showed diverse change rules. [Ch, 2 fig. 2 ref. 9 ref. ]